Grilled Tomato Pizzas

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 6 tablespoons olive oil, divided
• 1 tablespoon honey
• 1/4 teaspoon salt
• 2 to 3 cups all-purpose flour
• Cooking spray
• 6 cups cherry tomatoes, halved
• 1 cup fresh basil, torn
• 1/2 cup balsamic glaze
• Shaved Parmesan cheese, optional

1. Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes.
4. In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes.
5. Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.

active dry yeast, warm water, olive oil, honey, salt, flour, cooking spray, cherry tomatoes, fresh basil, balsamic glaze, parmesan cheese

Taken from www.tasteofhome.com/recipes/grilled-tomato-pizzas/ (may not work)